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Fudgy peppermint hot chocolate brownies topped with silky chocolate ganache and crushed candy canes on a holiday baking tray.

Peppermint Hot Chocolate Brownies

These Peppermint Hot Chocolate Brownies are rich, ultra-fudgy, and topped with a silky peppermint hot chocolate ganache for the ultimate festive treat. Finished with crushed candy canes and mini marshmallows, they’re cozy, decadent, and perfect for holiday baking, gifting, and parties.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 1 hour 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 289

Ingredients
  

For the Brownies:
  • 1 cup 2 sticks unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ¼ teaspoon peppermint extract
For the Peppermint Hot Chocolate Topping:
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate chopped
  • ½ teaspoon peppermint extract
  • Crushed peppermint candies or candy canes
  • for garnish Mini marshmallows optional

Equipment

  • Medium Mixing Bowl
  • 9 x 13 Baking Dish

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment or grease well.
  2. Melt the butter over low heat or in the microwave until just melted.
  3. In a large bowl, whisk together sugar, eggs, and vanilla until smooth.
  4. Slowly whisk in the melted butter.
  5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  6. Fold the dry ingredients into the wet just until combined.
  7. Stir in chocolate chips and peppermint extract.
  8. Spread the batter into the prepared pan.
  9. Bake for 30-35 minutes, or until a toothpick comes out with moist crumbs.
  10. While brownies bake, make the topping:
  11. Heat heavy cream until it begins to simmer.
  12. Pour over chopped chocolate and let sit 2 minutes.
  13. Stir until smooth, then add peppermint extract.
  14. Let brownies cool completely, then spread the peppermint ganache over the top.
  15. Garnish with crushed peppermints and mini marshmallows if you want that hot chocolate vibe.
  16. Refrigerate 30 minutes before cutting.

Notes

  • Peppermint strength: Peppermint extract is strong, so measure carefully. Start with the listed amount, taste the ganache, and add more only if needed.
  • Don’t overbake: Brownies are fudgiest when the center still looks slightly soft and a toothpick comes out with moist crumbs. Overbaking will make them cakier.
  • Cooling is key: Let the brownies cool completely before adding the ganache. If they’re warm, the topping will slide right off.
  • Ganache thickness: If you prefer an extra-thick hot chocolate layer, you can double the ganache.
  • Topping tip: Add crushed peppermint and marshmallows just before serving if you want the crunch to stay crisp (peppermint slowly melts into the ganache over time).
  • Pan size: This recipe is written for a 9×13 pan. If using a 9×9, increase the bake time to 35–42 minutes.
  • Chocolate tip: High-quality chocolate makes a huge difference in the topping. Use a chocolate bar rather than chocolate chips if you have it.
  • Clean cuts: For neat squares, chill the brownies after topping and slice with a hot knife wiped clean between each cut.
  • Make ahead: These brownies taste even better on day two as the flavors deepen.